This homemade vanilla bean ice cream is the from-scratch version worth the extra steps — a real custard base infused with Madagascar vanilla bean, churned into something smooth, rich, and impossible to compare to anything from a carton. It takes a little patience (the custard needs to chill before churning), but the payoff is a dessert that works for everything from a weeknight treat to a dinner party finish. Serve it in a homemade waffle cone or alongside a scoop of cherry ice cream for an easy sundae bar.
Watch the video and follow the instructions below to enjoy this treat with your family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.
Serving Suggestions
Vanilla bean ice cream is the ultimate blank canvas — pair it with something warm for a classic contrast:
A slice of S’more Brownies with a scoop melting on top
Warm Homemade Cherry Pie Filling spooned over the top
A wedge of Apple Crumb Cake à la mode
Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.
In a non-stick pan: add sugar
Add whole milk, heavy whipping cream
Add vanilla bean. Cook on low-medium for 8-10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source.
Let sit for 15 minutes undisturbed.
In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.
Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source.
Cook on low for 10 minutes (stir frequently).
Place a mesh/strainer on top of a bowl. Pour the custard through the strainer. Cover the custard with plastic wrap. Refrigerate for at least 4 hours.
Follow the ice cream machine instructions for best use, time and churning recommendations. Then turn on the machine and make sure the ice cream is properly churning. Slowly pour the cream mixture into the pre-frozen bowl.
Churn for 25-35 minutes
Once ready, transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to ensures the proper ice cream texture. Or serve immediately if you like your ice cream soft with a slightly melted consistency.
Recent Posts
Be sure to follow me on Facebook, Instagram, Twitter, Pinterest, YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.
Share on social media
Homemade Vanilla Bean Ice Cream
Equipment
Ingredients
- 1 ½ cups whole milk
- 1 ½ cups heavy whipping cream
- ½ cup granulated sugar
- ⅛ tsp salt
- 4 large egg yolks
- 1 Madagascar vanilla bean
Instructions
- Place the ice cream bowl in the freezer for at least 24 hours prior to use. Freeze times may vary. Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online).
- Combine milk, cream, sugar, salt, and vanilla bean in a non-stick pan. Heat on low-medium for 8–10 minutes, stirring frequently to prevent scorching. Remove from heat and let rest 15 minutes undisturbed.
- Whisk egg yolks separately. Temper them by slowly adding 1 tablespoon of the milk mixture at a time (repeat 4 times), then pour the yolk mixture back into the pan while whisking constantly. Cook on low for 10 minutes, stirring frequently.
- Strain the custard through mesh into a bowl. Cover with plastic wrap and refrigerate at least 4 hours (or overnight).
- Discard the vanilla bean. Pour the chilled custard into the pre-frozen machine bowl and churn for 25–35 minutes.
- Transfer to an airtight container and freeze at least 6 hours for firm texture, or serve immediately for soft-serve consistency.
Enjoy!
Video
Notes
Storage
Store in an airtight, freezer-safe container with plastic wrap or parchment pressed directly on the surface to limit ice crystals. Best texture within 2–3 weeks in the freezer.
Recipe FAQs
Can I substitute vanilla extract or vanilla bean paste for the whole bean? Yes — if you don’t have a whole vanilla bean, 1 tablespoon of vanilla bean paste is the closest substitute for both flavor and those signature vanilla flecks. Plain vanilla extract works in a pinch, added after straining the custard, though the flavor will be slightly less intense.
Why do I need to temper the egg yolks? Tempering — slowly warming the yolks with small amounts of the hot milk mixture before combining — prevents the eggs from scrambling when added to the hot pan. Skipping this step risks a curdled, grainy custard.
Do I really need to freeze the machine bowl for 24 hours? Yes — most home ice cream makers rely on a fully frozen bowl to churn properly. A bowl that hasn’t frozen solid won’t get the mixture cold enough, and the ice cream may not thicken during churning.
Can I make this without an ice cream maker? This recipe is written for one. A no-churn method (typically whipped cream folded with sweetened condensed milk) uses a different technique and won’t produce the same custard-style texture.
More Dessert Recipes
Discover more from EatFoodlicious
Subscribe to get the latest posts sent to your email.
Published by